Chocolate Coffee Rum Stout

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Mrhandsome

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Brewing my first stout soon, what do you guys think of this recipe?

Batch Size: 5 liters (fermentor volume)

Original Gravity: 1.062
Final Gravity: 1.014
ABV (standard): 6.33%
IBU (tinseth): 38.33
SRM (morey): 35.72
Mash pH: 0

FERMENTABLES:
1.25 kg - Maris Otter Pale (80.6%)
0.1 kg - Crystal 140L (6.5%)
0.1 kg - Chocolate (6.5%)
0.1 kg - Oat Malt (6.5%)

HOPS:
6 g - Chinook, Type: Pellet, AA: 10.7, Use: Boil for 60 min, IBU: 34.34
10 g - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 5 min, IBU: 4

OTHER INGREDIENTS:
25 g - Cacao nibs, Time: 0 min, Type: Flavor, Use: Mash
25 g - Cacao nibs, Time: 0 min, Type: Flavor, Use: Secondary
25 g - Coffee, Time: 0 min, Type: Flavor, Use: Secondary
50 ml - Rum, Time: 0 min, Type: Flavor, Use: Secondary

YEAST:
Mangrove Jack - US West Coast Yeast M44
 
Last edited:
The description alone makes this sound really nice :D

I'm assuming the Rum only goes in just prior to kegging or bottling? Do you intend to secondary ferment / bottle condition? Not sure how well the yeast would react to the additional alcohol and it may not prime? Might be fine though?
 
I'm going to soak the cacao nibs and coffee in the rum the sterilise it before adding it to the secondary vessel, I figured I may aswell chuck the rum in along with it! I'm only adding a small amount so I don't think it'll effect the abv/yeast for bottling.

I've got a bottle of dead mans fingers, and diplamatico to choose from :?:
 
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